Pie Dough

For the crust:
1 ½ cups All-Purpose Flour
1 teaspoon Sea Salt
10 tablespoons Ice-Cold Unsalted Butter, cut into very small cubes
1 Large Egg
3 tablespoons Ice Water

For the egg wash:
1 Large Egg
2 tablespoons Milk

Yields one pot pie

Place the flour and salt in the bowl of a food processor. Use the dough blade if available; otherwise, the standard blade will work fine. Pulse briefly to combine.

Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and ice water. While pulsing the processor, slowly drizzle the egg mixture into the flour and butter. Continue to pulse until the dough just begins to come together and form a ball.

Turn the dough out onto a clean surface, divide it in half, and form each half into a ball. Wrap both portions tightly in plastic wrap and refrigerate for at least 4 hours.

Lightly flour your work surface and roll out one ball of dough into a circle large enough to fit a deep pie pan. Transfer the dough to the pan and trim any excess around the edges so nothing hangs over. Place the prepared shell in the freezer for 30 minutes.

While the crust chills, whisk together the egg and milk in a small bowl to make the egg wash.

Remove the chilled crust from the freezer and add the filling of your choice. Roll out the second ball of dough into a top crust. Brush the edges of the bottom crust with egg wash and gently lay the top crust over the filling. Press the edges together to seal, trimming away any excess dough.

Cut three 1-inch slits into the center of the top crust to allow steam to escape. Brush the entire top with the remaining egg wash.

Bake according to your specific pie recipe instructions.